Alkaline Ash Foods

Certain foods have a high alkaline content and consequently decompose within the body leaving an alkaline residue or "alkaline ash." It is important to identify these foods due to their health-related benefits.

Definition

• As food burns within the body, a mineral residue remains and is moved into waste. This residue is referred to as "ash," and foods are categorized as "alkaline," "acidic" or "neutral," depending on the pH of the ash left behind.

Diet

• A diet that successfully forms alkaline ash revolves around vegetarian protocol, focusing on fruits, vegetables, legumes and nuts, while steadfastly avoiding grains, dairy and meat.

Vegetables

• Most vegetables, especially beet and dandelion greens, Swiss chard and baked potatoes are high producers of alkaline ash (although asparagus, Brussels sprouts and corn are notable exceptions).

Fruits

• Citrus fruits are highly praised as producers of alkaline ash, but most other fruits are acceptable, except for plums, prunes, pomegranates, strawberries and cranberries.

Function

• A diet rich in foods with a high alkaline content, as opposed to a high acid content, has been shown to increase the stability of the human body by maintaining a healthy pH.

Benefits

• This diet will also lessen the likelihood of degenerative and auto-immune diseases to which an acidic bodily pH could lead, like acidosis or acid reflux disease.